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Blueberry Corn Muffins     Makes 1 dozen muffins

These are a beautiful addition to any meal, especially when they are served



with fresh creamy butter.  I like to put them on a brunch or breakfast buffet



next to our biscuits with homemade sausage.  They also pair nicely with our     

Strawberry Streusel Muffins.

I have successfully used raspberries and chopped strawberries in this



recipe they both worked beautifully.  

About the Ingredients...

•  Cornmeal-Unless you grind your own, always check the date on the box or



    bag.  You won't need the coarse ground style since it will be sifted.

•  Flour-The best for this recipe is unbleached all-purpose flour.

•  Sugar-You can use regular granulated sugar or use half brown sugar for



    this recipe, dark or light.

•  Baking powder-As always, check the date on the can.  

•  Salt-I use regular sea salt.  You could also use kosher salt.  If you use salted



   butter, leave it out.

•  Buttermilk-It's best to use real buttermilk for this recipe.

•  Butter-I use unsalted butter in this recipe, but if you only have salted, leave



   out the additional salt.

•  Egg-Always check the freshness ahead of time.

•  Blueberries-I used fresh in this recipe but I have used rehydrated freeze-       



   dried and thawed frozen blueberries that have been well-drained.

Blueberry Muffin_edited.jpg

Blueberry Corn Muffins    Makes 1 dozen muffins


•  1 cup all-purpose flour

•  1 cup cornmeal

•  ¼ cup + 2 Tbsp sugar

•  2½ tsp baking powder



•  ¼ tsp sea salt





•  1 cup buttermilk



•  6 Tbsp unsalted butter, melted & cooled



•  1 egg, beaten





•   1¾ cups blueberries

Preheat oven to 400°F.  You will need one 12-cup muffin pan, prepared with      

baking spray or our pan release


1.   In a large bowl, sift together the flour, cornmeal, sugar, baking powder and





2.  In a medium bowl, whisk together the buttermilk, butter and egg.  Stir into




     the flour mixture just until combined.   Gently fold in the blueberries. 


3.  Fill each prepared cup about two-thirds full of batter, even out if necessary.

     Bake until golden and firm when touched, about 20 to 25 minutes.

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